Domestic Dreamboat

  • Recipes
  • Special Diets
  • Kitchen Basics
  • Meet Carissa
    • Get in Touch - Learn How to Contact Domestic Dreamboat
menu icon
go to homepage
  • Recipe Index
  • Resources
  • About

search icon
Homepage link
  • Recipe Index
  • Resources
  • About

×
You are here: Home / Entrees / Air Fryer Vietnamese Spring Rolls (Cha Gio) with Easy Nuoc Cham (Fish Sauce Dipping Sauce)

Air Fryer Vietnamese Spring Rolls (Cha Gio) with Easy Nuoc Cham (Fish Sauce Dipping Sauce)

Published: Aug 1, 2024 by Carissa · This post may contain affiliate links · Leave a Comment

It's possible to make crunchy, flavor-filled Air Fryer Vietnamese Spring Rolls wrapped in rice paper. A delicious dairy-free, gluten-free meal!

Dairy Free
|
Gluten Free
|
Nut Free
Jump to Recipe Save RecipeSaved! Pin Recipe

My family has a favorite Vietnamese restaurant - Golden Bird in Edmonton's Chinatown. They don't have a website, and they don't offer any online ordering or food delivery services, but their food is amazing.

Although they have a huge menu, every member of my family has a menu item that we each order every time we go. I always get a vermicelli bowl with a variety of toppings, and we always order a plate of spring rolls. It is widely believed that Golden Bird has the best spring rolls in Edmonton, and I would have to agree.

While the restaurant was closed for an extended time during the pandemic, I was forced to learn how to make Vietnamese Spring Rolls myself to fill the spring roll void. I was surprised to discover that they turned out pretty similarly to the Golden Bird ones, but there was one big drawback. The spring rolls were deep-fried, and I hate deep-frying at home.

Air Fryer Vietnamese Spring Rolls on a square, white plate.

I've wondered for a long time if there was a way to make crispy spring rolls without deep-frying, and using the air-fryer seemed like the obvious solution. So recently, I decided to go ahead and see if if worked.

I made a big batch of spring rolls, and I started with cooking only a few in air fryer just to see how they turned out, and to be able to perfect the technique with the remaining rolls, as needed.

When I first started cooking the rolls, I got really worried. The rolls weren't browning, and they looked chewy, not crispy. But I kept at it, cooked the rolls a little longer, and they browned up nicely and the wrapping turned out nice and crispy. Success!

I cooked the remaining rolls, trying various time and temperature combinations to get the perfect, flavorful, crispy spring rolls. Today, I'm happy to share with you my recipe for Air Fryer Vietnamese Spring Rolls.

Air Fryer Vietnamese Spring Rolls on a square, white plate.

How to make Air Fryer Vietnamese Spring Rolls

Making these crispy and delicious air fryer spring rolls starts with making the spring roll filling. Start off by rehydrating the mung bean vermicelli and the wood ear mushrooms, which simply involves soaking them in water while you prep the other ingredients.

Once they're hydrated, drain both and coarsely chop them. Add both, along with coarsely chopped shallot to a food processor. Process until everything is minced, then add the remaining filling ingredients and process again until everything is evenly mixed (use a lower speed for this to avoid over-processing, if available).

Now that your filling is ready, you can start assembling the spring rolls. You will be using rice paper spring roll wrappers, which need to be briefly dipped into water to soften them. I like to add a little sugar to the water to help the spring roll wrappers brown when they're cooking (you won't taste the sugar).

Pour the water into a large plate, or another shallow dish that fits your spring roll wrapper (consider using a pie plate or baking pan). Fully immerse one of the spring roll wrappers in the water for about 5 seconds, then lay the wet wrapper on a clean cutting board.

A softened rice paper spring roll wrapper with the filling laid on the bottom quarter of the wrapper.
Lay the filling about ¼ up from the bottom edge of the wrapper and form it into a 4-5" long log.
A spring roll wrapper with the bottom and sides folded over the filling.
Fold the sides of the wrapper over the filling, then the bottom edge. Roll the filling up to the top of the wrapper.

Place about ¼ cup of the filling about ¼ of the way up from the bottom edge of the wrapper and form it into a 4-5" long log. Fold the bottom of the wrapper over the filling, then both of the sides, then roll up to the top of the wrapper. Place the roll on a cooling rack in a baking sheet, then repeat the assembly process with the remaining wrappers and filling.

Let the spring rolls rest, uncovered in the fridge for an hour before cooking. This helps the wrappers dry out a little, so they cook up nice and crispy. If you need to leave them longer than 2 hours, cover them loosely with plastic.

To cook the spring rolls, brush or spray them lightly but completely with canola or another neutral-flavored cooking oil. Air-fry them for 10 minutes at 425°F, then flip the rolls and cook for another 10 minutes. They should come out nice and golden brown and crispy. If not, flip again and cook for up to 5 more minutes. Serve with nuoc cham (fish sauce dipping sauce), sweet Thai chile sauce, or sriracha.

A hand grabbing an Air Fryer Vietnamese Spring Roll from a plate.

Air Fryer Vietnamese Spring Rolls Ingredients

  • Mung bean vermicelli - Find mung bean vermicelli (these may also be called glass noodles) in the International aisle of a well-stocked grocery store or in an Asian market.
  • Dried wood ear mushrooms - You can find dried wood ear mushrooms in a well-stocked Asian market. They will likely be near the other types of dried mushrooms. You might also see them called "black fungus".
  • Shallots
  • Ground turkey - Although Vietnamese Spring Rolls are typically made with ground pork, I find that using ground turkey tastes similar, and it's what I always have on hand. Feel free to use ground pork instead (or ground chicken).
  • Carrots
  • Garlic
  • Ginger - pro-tip. Keep whole ginger in the freezer and grate with a microplane from frozen.
  • Fish sauce - Find fish sauce in the International aisle of a well-stocked grocery store or in an Asian market.
  • Canola oil or other neutral-flavored cooking oil
  • Granulated sugar
  • Kosher salt or MSG-salt
  • White pepper powder - Find white pepper powder in the spice aisle. If you have whole white peppercorns, make sure to grind them fine.
  • Round rice paper spring roll wrappers - Find spring roll wrappers in the International aisle of a well-stocked grocery store, or in an Asian market.
  • Water - Use whatever water you normally drink. Cold tap water is fine.
Closeup photo of Air Fryer Vietnamese Spring Rolls on a plate.

Want more ground turkey recipes?

A singer larger snack-sized sausage roll on a white plate.
Homemade Turkey Sausage Rolls
A hand holding half of a Baked Turkey Scotch egg.
Baked Turkey Scotch Eggs
Biscuits and Gravy on plate with sausage gravy in the background
Whole Wheat Biscuits and Turkey Sausage Gravy

Air Fryer Vietnamese Spring Rolls Nutrition Notes

The nutrition information in the recipe below is for one spring roll (the recipe makes 20 spring rolls). The calculations include ½ teaspoon of additional canola oil to brush each of the spring rolls before air frying.

This recipe is gluten-free and dairy-free as written.

Closeup photo of Air Fryer Vietnamese Spring Rolls on a plate.

Air Fryer Vietnamese Spring Rolls

Carissa Serink
It's possible to make crunchy, flavor-filled Air Fryer Vietnamese Spring Rolls wrapped in rice paper. A delicious dairy-free, gluten-free meal!
dairy 1410528
Dairy Free
|
gluten 1410529 1
Gluten Free
|
nut 1410531
Nut Free
No ratings yet
SaveSaved! Pin Print
Prevent your screen from going dark
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 20 spring rolls

Equipment

  • Food Processor optional
  • Box Grater
  • Microplane
  • Oil sprayer or silicone brush
  • Cooling Rack
  • Baking sheet
  • Air Fryer

Ingredients
 
 

Spring Roll Filling

  • 2.5 ounces mung bean vermicelli
  • ¼ cup dried wood ear mushrooms
  • 2 medium shallots coarsely chopped (about ¼ cup)
  • 1 pound ground turkey
  • 2 medium carrots peeled and grated
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 Tablespoons fish sauce
  • 1 Tablespoon canola oil or other neutral-flavored cooking oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt or MSG-salt
  • ¼ teaspoon white pepper powder

Spring Roll Assembly

  • 20 round rice paper spring roll wrappers
  • 2 teaspoons granulated sugar
  • 1 cup water
  • canola oil or other neutral-flavored cooking oil (to brush spring rolls)

Easy Nuoc Cham (Fish Sauce Dipping Sauce)

  • 2 Tablespoons granulated sugar
  • 2 Tablespoons lime juice
  • 2 Tablespoons fish sauce
  • 4-6 Tablespoons water
  • 1 teaspoon chile garlic sauce
  • 1 small clove garlic minced
instacartGet Recipe Ingredients

Instructions
 

  • Place 2.5 ounces (70 g) mung bean vermicelli and ¼ cup (8 g) dried wood ear mushrooms into two separate bowls. Cover each generously with hot water and let them soak for 20-30 minutes (while you're waiting, you can prep the other ingredients).
  • Drain the soaked vermicelli and wood ear mushrooms and chop each coarsely, then transfer them to the bowl of a food processor. Add the chopped shallots and pulse the food processor until they are all finely chopped. Add 1 pound (454 g) ground turkey, the grated carrots, minced garlic, grated ginger, 2 Tablespoons (30 ml) fish sauce, 1 Tablespoon (15 ml) canola oil, 1 teaspoon (4 g) granulated sugar, 1 teaspoon (5 g) kosher salt (or MSG-salt), and ¼ teaspoon (0.5 g) white pepper powder to the food processor and process until everything is evenly mixed (don't overprocess - I recommend using low speed if possible).
  • Dissolve 2 teaspoons (8 g) granulated sugar in 1 cup (237 ml) water in a large plate or other shallow dish like a baking pan (make sure that your rice paper is able fully fit in the bottom).
  • Working with 1 piece of rice paper at a time, fully immerse the paper into the water for about 5 seconds, then remove it and shake off excess water. Lay the wet paper on a cutting board. Scoop about ¼ cup of the turkey mixture on the rice paper about ¼ of the way up from the bottom edge and form it into a roughly 4-5" long log. Fold the bottom edge of the rice paper up over the meat, then the sides, then roll it up towards the top. Repeat with the remaining rice papers and meat.
    A spring roll wrapper with the bottom and sides folded over the filling.
  • Place the wrapped spring rolls onto a cooling rack placed in a baking sheet and place them uncovered in the fridge for at least an hour (if you plan to leave them for longer than 2 hours, I recommend covering them loosely with plastic wrap.)
  • When you're ready to cook the spring rolls, remove them from the fridge, and spray or brush them completely with a very thin layer of canola or other neutral-flavored cooking oil. Place them in an air fryer basket or rack and ensure that they're not touching.
  • Air fry the spring rolls at 425°F for 10 minutes. Flip the spring rolls, then air fry for another 10 minutes (they should be well-browned and crispy on the outside). Serve with nuoc cham, Thai sweet chili sauce, or sriracha.

Easy Nuoc Cham (Fish Sauce Dipping Sauce)

  • In a small bowl or measuring cup, stir together 2 Tablespoons granulated sugar, 2 Tablespoons lime juice, 2 Tablespoons fish sauce, 4 Tablespoons cold water, 1 teaspoon chile garlic sauce, and 1 small clove garlic until the sugar is dissolved. Taste the sauce. If it's too strong for you, add an additional 1-2 Tablespoons of water. Refrigerate until ready to use. Keep leftovers in an airtight container in the fridge.
Keyword air fried, air fryer, cha gio, dairy free, egg rolls, gluten free, ground turkey, spring rolls
Tried this recipe?Please remember to Leave a Review!
Air Fryer Vietnamese Spring Rolls
(Visited 6,533 times, 10 visits today)

More Entrees

  • Noodle Salad with Tahini Dressing in a pale blue bowl.
    Noodle Salad with Tahini Dressing
  • Peachy Sweet and Sour Sausages over white rice in a black bowl.
    Peachy Sweet and Sour Sausages
  • Chicken Fingers on plate cropped
    Crunchy Oven-Baked Chicken Fingers
  • Butter paneer in a pale blue bowl.
    Butter Paneer

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

Learn More

  • Instagram
  • Pinterest
  • Bluesky
  • Facebook
  • Threads

What's Trending

  • Korean beef and mushrooms over rice in a black bowl.Quick and Easy Korean Beef and Mushroom Bowls
  • Homemade spreadable butter on wheat bread.How to Make Spreadable Butter
  • Edible Cookie Dough 2 croppedSmall Batch Edible Cookie Dough (Gluten Free)
  • Overhead photo of salmon noodle casserole in a glass baking dish.Salmon Noodle Casserole
  • Homemade Rhubarb soup in a white bowl.Rhubarb Soup

Footer

↑ back to top

Policies

  • Privacy Policy
  • Disclaimer
  • Opt-Out Preferences
  • Cookie Policy
  • Imprint

Newsletter

Sign Up!

About Me

  • Contact
  • About Carissa
  • Work with Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014-2025

286 shares
Manage your privacy
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Statistics

Marketing

Features
Always active

Always active
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
Manage options
{title} {title} {title}

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required